This East Coast medium-size clam (shell diameter of about 2½ inches) is of the hard-shell variety. Cherrystones are good both raw and cooked, steaming and baking being the most popular cooking methods. See also clam.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Jasper's Manhattan Clam Chowder
- Emeril's Clam Cakes with Tartar Sauce
- Raw Clams on the Half Shell
- Grilled Clams with Charred Zucchini and Garlic
- Grilled Clams with Garlic Butter
Related Content From Cooking Channel
- Cherrystone Clams and Pork in a Saffron Wine Broth
- Fried Ipswich Clams with Fried Lemons
- Emeril's Memory Stovetop Clam Boil
- Garlicky Clams
- Shrimp Boil with Clams and Lemon